Inspiralized Zucchini Noodles with Mint Pesto

July 27, 2016

Once summer hits in British Columbia, farmers’ markets are in full swing. There is bountiful produce to enjoy, especially if you grow your own veggies or herbs. This recipe makes use of several market goodies: zucchini, tomatoes, mint, basil and garlic. Zucchini noodles are a low glycemic alternative to pasta and, for pesto-lovers, I have created a vegan, mint version high in flavour and healthy fats. Mint can help aid digestion and may even lower cholesterol. Let me know your thoughts by leaving a comment or sharing your versions with me @phruitfuldish.

Mint growing in my parents’ garden.

Ingredients:

1 zucchini

1 cup fresh basil

1 cup fresh mint

1/2 cup raw walnuts

1/4 cup extra virgin olive oil

4 cloves garlic, chopped

1 tbsp lemon juice

cherry tomatoes

spiralizer (or sharp knife)

How to:

If using a spiralizer, cut both ends of zucchini off and get to work! Otherwise, cut zucchini into thin slices.

Wrap zucchini in paper towel to absorb excess liquid.

Use a food processor to combine basil, mint, walnuts, olive oil, garlic and lemon juice until a smooth paste is formed.

Combine zucchini with pesto and mix well. I added spoonfuls of pesto slowly until I reached the ratio I wanted, which resulted in half the pesto leftover.

Add veggies, like tomatoes, or a high-protein source, such as beans or legumes, if you’d like to make this a meal. Enjoy your minty zoodles!

Zucchini Noodles with Mint Pesto

PCOS Powers:

zucchini = low glycemic alternative to pasta, anti-inflammatory, high in potassium which can help reduce blood pressure, fiber which can help lower cholesterol and polyphenols which may beneficially affect thyroid, adrenal and insulin regulation

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Hi health-seekers and welcome! A bit about me: I'm a plant-based blogger, fitness lover, feminist, and full-time doctoral student living in Vancouver, Canada on unceded Coast Salish territory. As a research scientist, I study the effects of lifestyle (nutrition, exercise and mental health) on PCOS and women's reproductive health.

This looks and sounds absolutely delicious! Thanks so much for sharing on the Healthy Living Link Party 🙂 We will be featuring your recipe tonight so don’t forget to stop by and grab your “featured” button! Have a wonderful night! 🙂

This makes me so happy! I love when I hear others are trying my recipes… and even better when it is family! Miss you cuz and a family reunion is in order. Until then, I’ll post a few more recipes for you 😉 xoxo

Yum this sounds so wonderful. I love it when pesto is walnut based, instead of pine nut based. Question: Which spiraler do you use? I have one, but it’s more for curly fries, so they come out fettuchini sized instead of spaghetti sized!

First of all your photos from this set is amazing. Definitely drooling over that image on the left as I comment. Your ingredients and recipe seem totally doable. Wish I could make this right now. Thanks for sharing!

I eat a lot of zucchini when it’s in season and prepare it in many ways. I keep meaning to ask Santa for a spiralizer. That would be another great way to prepare a lot of veggies. This Pesto sounds yummy and using veggies as pasta is so much better for you…

I recently bought a spiral slicer so I love finding healthy and delicious vegan recipes to try! I love this delectable recipe and can’t wait to make it. I’m pinning, sharing and featuring this recipe at this week;’s Healthy Living Link Up!